Crispy Sweet Potato Fries with Chermoula Yogurt

Serves 4 

Nutrition per serving– calories: 213, fat: 11g, carbohydrates: 24g, protein: 6g, fiber: 3g, sugar: 8g, sodium: 377mg

• 1 pound sweet potatoes (any color), scrubbed and unpeeled, cut into thin fries (no larger than ½ inch thick) 

• 2 tablespoons extra-virgin olive oil 

• 2 tablespoons cornmeal 

• 1 teaspoon smoked paprika 

• ¼ teaspoon cayenne pepper 

• Kosher salt and freshly ground pepper 

• ¾ cup non-fat Greek yogurt 

• 1 tablespoon chermoula 

Adjust oven rack to 6 inches below the top heating elements and heat to 425 degrees. Line a rimmed baking sheet with parchment paper. 

Toss potatoes in a large bowl with oil, cornmeal, paprika, cayenne, 1 teaspoon salt, and ¼ teaspoon black pepper. Place potatoes on the prepared baking sheet. 

Drizzle with oil over the potatoes and toss with cornmeal,  spices,  1 teaspoon kosher salt, and ½ teaspoon black pepper. Spread the potatoes evenly, in a single layer on the pan. 

Bake for 25-30 minutes. The potatoes will be tender and will start to brown. Change the oven setting to broil and broil the potatoes for about 2-4 minutes or until they start to char and crisp up. Turn the potatoes over and let the second side brown and crisp, another 2-4 minutes. Do not walk away from the oven at this stage. 

Meanwhile, whisk yogurt and chermoula together in a small bowl. Season to taste with salt and pepper and refrigerate until ready to serve.  

Serve sweet potato fries with yogurt sauce.